1 piece of bread made from bolted rye meal, with butter
1 or 2 slices of fresh smoked salmon
40 g of Cavi-Art® (seaweed-caviar)
50 g of raw salmon
1 plastic eggshell
¼ cl schnapps, Rød Aalborg (chilled)
1 twig of fresh dill
Place the smoked salmon on the buttered bread. Place the seaweed caviar in a line down the middle of the salmon. Place the raw salmon in a line next to the seaweed-caviar. Garnish with the sprig of dill. Last but not least, fill the eggshell with Rød Aalborg. If you happen to pour too much in the shell, you can always drink a bit of it. Place the plastic shell on top.
Raw Salmon
150 g. raw salmon
2 tbsp sour cream
2 tbsp strong Dijon mustard
2 tbsp lemon juice
1 tbsp fresh, chopped tarragon
salt and pepper
Chop the salmon coarsely and mix in the other ingredients. The dish must rest in the fridge for ½ hour. You ight want to add a little extra salt and pepper.
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